Eggs

3-day laminated dough project. 27 layers of butter and dough. Honeycomb crumb. The most technically satisfying bake I know.

North African eggs poached in a spiced tomato and pepper sauce. One pan, twenty minutes, feeds a crowd. My go-to for lazy Sunday brunch.

The real one. No gelatin, no shortcuts. Zabaglione-based mascarpone cream and good espresso. Makes a 9x13 pan that serves 12.

Four overripe bananas and brown butter. The loaf that actually improves every day for three days. Tested 14 times to get the crumb right.

Buttery sweet shortcrust shell filled with silky lemon curd. Sharp, bright, and not too sweet. The tart that I made for my pastry school final.

Vanilla custard, a millimetre of burnt sugar. The ratio is 1:5 yolk to cream. Do not compromise.

Tonkatsu on a bed of glossy Japanese curry sauce and steamed rice. The S&B curry roux is non-negotiable.

Competition mac and cheese: velveeta base for the protein strands, sharp cheddar for flavor, 2 hours on the smoker. Gets a crust. Changes people.

Tomatillos, green chiles, and spinach replace the tomato base. Topped with avocado and cotija. The verde version has its own identity.

Replace 30g butter with tahini. Swirl more tahini and honey on top before baking. Sesame and banana is an underrated combination.

Coconut oil toasted until fragrant substitutes for brown butter almost perfectly. Flax eggs do the work. Tested 4 times.

Add 200g dark chocolate chips. Swirl 2 tbsp cocoa in the batter before the final fold. The brown butter keeps it from being cloying.